Go to the Recipe: Pot de Crème
What do you recommend to do if I don't have the jars or if I want to use it as a filling for, let's supose, a pie?
Should I cook it in a bag sous vide, blend it and use?
Also, what is the temperature used to cook it?
I didn't have any jars either, but I went to the store and they are about $1.25 for each jar. So its definitely worth the investment! Pretty cheap to do.
What about chocolate flavored? Should I just use Cocoa Powder?
Dd you try this? I wouldnt consider it a good texture for pie filling, but
would be happily corrected
OMG (and I don't use that abbreviation lightly!) you guys at chefsteps are simply amazing. I want to come work for you.
Hey Spencer, with some guidance from Nicholas Gavin here is a recipe that worked for me. It is scaled down for development purposes so you end up with approximately 4 -4oz jars. We used narrow mouth Ball jelly jars.
Chocolate Version (in grams):
284 Cream
65 egg yolk
2 salt
45 sugar
100 mild sweet chocolate - Hersey Special Dark
10 cocoa powder
Melted the chocolate and cocoa powder into the cream, but followed the recipe above otherwise.
Also fill the jars just up to the bottom of the screw top threads. In my first attempt I filled it to 1/8 inch of the top and cracked all my jars. Good thing I have a bunch from canning.
Check your local hardware stores in the fall. You can pick up 4oz, 8oz jelly, half pint and pint jars for $6-$7 a dozen.
Can you add the maple syrup + salt flakes once the custard is fully set or does it have to be ala minute?
Lost couple jars (had few 8oz jars we believe were not heat proof) other than that it was spectacular.
After having my first bite, I didn't feel so bad about buying heavy cream on 2nd day of January while everyone is buying salad material :-) Here is a photo
I was able to find the same shape and size jars from the video at Walmart. They are 8oz Ball Elite jars. $5 for 4 jars.
Still saving up for a sous vide machine lol so I'm down for using the make-shift sous-vide methods provided by you guys, but I'm curious...if I were to use a regular oven, could I just bake the custard at the same temp. (176 degrees F) for the same amount of time (1 hour)? If not, how would I compensate for the difference in performance between the two pieces of equipment?
u can do it with convection oven and thermocouple in the water bath with delta mode which is given on the most of ovens
Tried this recipe last night and it came out amazing!!!
Silky smooth texture paired with 2 different toppings, maple syrup with truffle salt and Drunken cherries (dried cherries soaked in Grand Marnier).
they are cheaper not in canning season
Transferring the jars directly from water bath to ice bath doesn't cause thermal shock? It seems like the jars would crack or even shatter. I should note I've never canned anything before so I apologize if this is a dumb question.
Mine came out a little loose for pie filling, perfect for creme brulee. I would probably use the pot de crema recipe for a pie filling, that may be too thick tho Anyone on here make a pot de crema?.
I cannot wait to try this one.
That's an awful lot of egg whites left over for which to find a use! Would reconstituted egg yolk powder work here or does it really need to be fresh?
I replaced the maple syrup with a mixture of golden syrup and apple cider vinegar. It tasted good. A bit like a country show .
Bake some macarons ?
I did this today for the first time, and the custard is amazing but nearly all of my jars had some water in the top. From reading about fingertip tight it seems there should be some looseness, is this the case or is it just until it is shut but not really tight?
Hey James, great question. Water on top is typical as condensation occurs, but if you have a layer of water on top of the custard, something may be a little off.
Freeze the egg whites in an ice tray. Once frozen store them in a ziploc freezer bag then just thaw and use as you need egg whites.
Why do we have to heat the cream? In the traditional method I understand it helps infuse the vanilla into the cream. Here no vanilla so why not just add the cream to the beaten eggs. Or better yet Baldwins method of mixing all ingredients in a blender? (even vanilla if using) Then Sous Vide either in bags or jars?
Worried about bubbles? Let it sit a bit in the walk-in.
Hi Roger, this is just one way to do it. You could certainly do it without heating the cream, but our team found the best results by heating.
Thanks for the recipe. I followed the above and the result was tasty but the consistency was way too thick - almost like a ganache. Anyone else have a Chocolate version recipe?
Does anyone else NOT see a recipe here? I don't see any recipe. Changed browsers and still no dice. I'm paying Premium here:)
Sign up for the Sous Vide Beyond the Basics class, then the recipe will be viewable It's included in your premium, its just you have to enroll first to see the recipes included.
Awesome. Thx ToySoldi3r.
Honestly, that is what keeps me from making this recipe... I have made similar recipes in the past thinking I can use the egg whites for a meringue type of thing and it never happened. If you freeze the egg whites like the other person suggested, they don't whip up the same as fresh egg whites... e.g. no stiff peaks etc
My first attempt at Pot de Creme. I used up every single egg remaining in my refrigerator, but it was super good.
So I have a diabetic friend, and always stay on the lookout for desserts that he can enjoy. Is there any sort of substitute for the sugar in this recipe that would allow it to still work? I can at least type his with sugar free syrup. The rest of us get the good maple.
Has anyone tried this with coconut milk?
If I have a chamber vacuum (and I do), can I seal the jars under a light vacuum? I would assume this pulls the air out and solves the problem of cracking due to thermal expansion of contained fluids.
I had a bit extra. So I put about a teaspoon into a little tiny bowl and put it in the microwave on hi for about 20 seconds. I pulled it out and it looked like a little omelet and it was actually delicious. I have no idea if this means anything but it was fun and I might play around with it a bit more.
I might be weird for liking this. haha
I just did it with a half full mini bowl. So maybe a quarter cup. I did it for a min on power level 6. Same. I like it. It was really good with the maple syrup too. I don't know if you'd make it a dish but it was a fun snack while I waited for the creme de pot to cook.
OK. I tried this and learned why they don't do it. It creates a "negative" pressure inside the jar. I think this caused them to suck in a bit of water. So maybe I'll do it to get some gas out but I wont seal the lids on that way.
What do you do with your jars that get water in them? They are just runny. I put them in the microwave to make like a suffle like thing. I have no idea what I'm doing, though.
Just dump off the water. I haven't had a problem salvaging wet jars.
I've made this many times and it was a huge hit everytime. Now I want to do this for in a large batch (150ea 1/2oz tasting portions on a spoon)....my questions is: can this be made in vacuum bags and then just transferred to spoons after it cools?
Why grade B maple syrup rather than A?
Should I adjust the cooking time or temp if I'm using 4oz jars
Chocolate version? Please!
Grade B maple syrup has more of a woody, hard core maple taste, where as grade A is more light.
Just curious, is the step of heating the cream before adding it to the eggs optional like it is in the cream brulee recipe I just read?
btw I just noticed they added a chocolate recipe to the joule app, but not on the website. Can't wait to try it. Thanks for adding it!
They do. I spent hours making this only to have the jars break in the ice bath. I really think they need to revise this recipe. Was an unfortunate waste of time and ingredients.
I just attempted these last night. Exact measurements. I did NOT heat the cream prior to adding to the egg/sugar mixture. 60 min @ 70C, and there was no set. Cooked for an additional 90min and chilled overnight. There is no set. The mixture is thicker and loosely 'gloppy' but certainly not correct. New WF pasture eggs. Fresh heavy cream. Salt and sugar. I used Weck containers (with the clips and rubber seal. At first I thought water might be getting in and contaminating the misture, but I don't believe that is the case. Although I did see a large amount of air excaping, and I would have thought that there would have been at least some water taking its place. They were sealed extremely tightly this morning after they had cooled. ie 'canning tightness'." ............ Any ideas about the set? According to the creme brulle recipe, heating cream is not necessary.
As of 12/21/2016, Step 8 references "eggnog," not Pot de Crème:
"Remove the jars from the bath.
Rest the jars at room temperature for 15 minutes before transferring to the ice bath. If you don’t allow the eggnog to rest, the rapid change in temperature will put stress on the jars, potentially cracking them."
I made this a second time, measuring exact amounts by weight. All fresh organic ingredients. Heated the cream to 70C. Used both newly purchased Ball jars as well as the Weck jars. Cooked at 70C for 60min. Checked the temp of the water with separate thermometer. Still, no set. I am currently waiting for them to cool enough for the ice bath, but I don't see any set at all in the mixture. (After once again re-reading and watching the video, I believe I have found the issue. I set my sous vide temp at 70C (cream heating temp) rather than 80C. This makes sense in that it would not be high enough for protein coagulation.) I'm going to 'recook' the last batch at 80C and see what occurs.) I'm glad it was me, because... I was going crazy.
I've only ever done them in 4oz jars. No adjustment needed. Perfect snacking size.
In case anyone is wondering....it works in a vacuum bag! Then transferred to piping bags and pipped onto app spoons.
Amazing. Made me the desert king.
I did make it the night before, and got it to set straight out of the water bath. Left the jars in the fridge overnight, they took an even harder set than I expected from the pics in the Joule app. I had 2 jars left over from my dinner party, and they had an even harder set.
Is there any way to control how firm the set is?
I never know where to find Grade B maple syrup...
Thanks for the head's up! Been searching
My lunch. Sous vide Chocolate Pot de Crème with Chantilly cream (in iSi) and chocolate sprinkles. No calories here then!
Trader Joe's has it
I'd like to know this as well. I'm interested in making it dairy free, if possible. I'm guessing that coconut cream could be subbed for the cream?
